The effect of pasteurization by ultrasound and thermal method on the color and microbial properties of grape juice

Subject Areas :

Ghazaleh Abdollahi Moghaddam Masouleh ¹ , Leila Nateghi ² , Kian Pahlevan Afshari ³

1 - Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
2 - Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
3 - Department of Animal Science, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran

Received: 2022-02-05 Accepted : 2022-07-19 Published : 2022-09-01

Keywords:

References:

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